"Nexis" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>>
>> "Nexis" > wrote in message
>> ...
>>> How well known are these outside of California? I know when I was a kid,
>>> growing up in Minnie Soda, I'd never heard of them. It wasn't until I
>>> moved to SoCal some 20 years ago that I was introduced to this bit of
>>> deliciousness. When done right, there's nothing like it. The tender,
>>> flavorful beef, the guacamole...makes me really miss the Alberto's of
>>> long ago. Anyone familiar with the area knows there are a zillion other
>>> 'berto's...but for me, none of them tops the Alberto's that introduced
>>> me to carne asada burritos. My sister recently called to tell me she was
>>> craving one, but she hasn't been able to find any back east. So that got
>>> me wondering...where are they a 'regular' menu item besides here?
>>> Anywhere?
>>>
>>
>> We have the original Alberto's chain around where I live. Iincredible
>> carne asada. Best fish tacos I have ever eaten.
>>
>> Really great carne asada is well within anyone's ability to prepare.
>> Your sister need not do without.
>>
>> Paul
>>
>
> Where is it that you live, if you don't mind me asking?
I live in East Lost Angeles County ear Pomona.
>
> She's been making them at home, but swears there's something missing with
> the meat. Got a favorite recipe to share? 
They all have a secret ingredient or two. I think part of the secret is the
meat, have the butcher slice the flank steak very thin. That's if you plan
to grill it. Otherwise cut it into slices or cubes for the griddle. Here
is a recipe I was planning on trying when it's BBQ season. It really looks
pretty close to the flavor of Alberto's.
Marinate a 2 lb flank steak for 2 to 8 hours in:
2 tablespoons and 2 teaspoons white vinegar
1/4 cup soy sauce
2 cloves garlic, minced
Juice of 1 lime
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon paprika
In a small bowl, stir together and set aside:
1/2 white onion, chopped
1/4 cup chopped fresh cilantro
1/2 lime, juiced
Get an iron griddle screaming hot, lay on some oil and quickly saute over
high heat, stirring constantly, until the meat is cooked through and most of
the liquid has evaporated. You want to make a crispy crust on te meat so
high heat is a must. Lay a generous amount of beef over warm tortillas. Top
with some onion relish and serve.
I like to have some crema in a squeeze tube handy as well.